Breaded Veal Cutlet (costoletta alla milanese) - Lombardia, Secondo (Main Course Recipe on Food52 (2024)

FAQs

What is cotoletta made of? ›

A tender veal cutlet coated in crunchy breadcrumbs fried in butter, Cotoletta alla Milanese is one of the signature dishes of Milan, the style and design capital of Italy. Also referred to as Veal Milanese, you may already know a certain version of this already – and also how irresistible it can be!

It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. Due to its shape, it is often called oreggia d'elefant in Milanese or orecchia d'elefante in Italian, meaning 'elephant's ear'.

Breading and pan-frying veal cutlets is a classic and delicious way of preparing veal. The result is perfectly coated, browned, and tender veal cutlets that are easily made with a simple three-step process: The veal is dipped into flour, then egg, and finally breadcrumbs, assuring a crispy coating.

To cook in the oven: Heat oven to 190°C (375°F) and cook for 20-25 minutes. To cook in the deep fryer: Heat deep fryer to 177°C (350°F) and cook for 3 minutes. Note: Product produced in a facility where allergens are present, such as eggs, milk, soy, wheat, gluten, mustard, oats, and dairy. Free Freezer Offer!

Cotoletta alla milanese ([milaˈneːze] after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It is traditionally fried in clarified butter.

One of the key differences in these two dishes is that while wiener schnitzel always uses boneless cutlets, Veal Milanese traditionally uses a bone-in cut from the loin, though boneless is still common and acceptable.

Classic Veal Milanese for the Family

In addition to being a high-quality protein, a 3-ounce serving of cooked, trimmed, lean veal is a good source of key nutrients including vitamin B-6, vitamin B-12, niacin, riboflavin, zinc, selenium, and choline.

Veal is the meat from a calf or young beef animal. A veal calf is raised until about 16 to 18 weeks of age, weighing up to 450 pounds. Male dairy calves are used in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairy farmer.

Veal originated in ancient European times and became popular with the Romans, Austrians, and the French. The tender meat and lack of fat made this meat a delicacy around Europe. Veal is usually priced higher as compared to the standard cuts of meat.

Veal is the meat of a young calf. It's very tender, with a delicate flavor. Because it's so lean, veal can be quite tough if not cooked properly. When buying veal, look for cuts that are pinkish-white in color and have little or no marbling.

How do you cook veal so it's not tough? ›

When sautéing, pan-frying or stir-frying cutlets, use medium-high heat to avoid overcooking. Stewed or braised veal should be browned slowly to let the flavor develop. Lightly cover to retain steam and simmer gently over very low heat. To ensure your veal is tender, juicy and flavorful, cook at 160º.

To experience the most mouthwatering tender veal, sauté for just a few minutes. So, your veal parmesan is rich in nutrients and taste. Next up is marinating the meat. You can marinate it for half an hour before cooking, but if you are looking for more taste, you can marinate it for up to three to five hours.

How do I reheat Veal Milanese? Two methods I would suggest would be under the broiler or in a pan. Either would preserve the crispy breading rather than making it mushy. They also wouldn't dry out the veal.

How To Cook Veal Tenderloin. Pan-sear veal tenderloin in a hot pan for a few minutes, until golden brown. Then place veal in a roasting pan and in a 400 degree F oven for 15 minutes or so, taking care to keep the veal pink in the center.

Cotoletta versus costoletta - costoletta mans "little rib", so if the rib remains attached to the meat during and after the cooking it is called "Costoletta alla Milanese", otherwise "Cotoletta alla Milanese".

A similar veal dish is known in Italian as cotoletta alla bolognese, which excludes tomato sauce but includes melted Parmesan cheese and prosciutto. Costoletta alla parmigiana is another similar veal dish, but in Italy it is generally served without sauce or cheese.

Veal comes from young cattle. Their age is usually around 6 to 7 months. A calf remains a calf until one year of age - after which it is called a bovine. The meat is then referred to as beef.

Thus was born the wiener schnitzel, our Sicilian claimed, sired by the cotoletta alla milanese. For many years, the story that Radetzky brought the cotoletta alla milanese to Vienna was widely believed, on both sides of the debate, but it has now been debunked.